Cultivate a Life of Vitality, Pleasure, Passion and Purpose

Recipe: Grilled Pork Tenderloin and Scallion Skewers

Although, technically, last week marked the beginning of fall, the weather on Long Island hasn’t yet caught up! Temperatures reached 90 degrees this week and I’ve taken the opportunity to enjoy the grill for a bit longer.

Grilled pork tenderloin is fabulous and I make it often in the summer, but I’ve always grilled the tenderloin whole; I never thought to slice it and skewer it until now. It cooked in no time (although I did marinate it for a bit) and turned out great! The scallions were a lovely flavor complement and also a nice way to separate the pork slices.

I served it with this bok choy recipe (which is fabulous!) and a cucumber and feta cheese salad, and the whole meal felt like the perfect way to bid summer (and the grill) adieu!

I hope that you, too, have enjoyed the last weeks of summertime and look forward, with excitement, to the pleasures of autumn!

Grilled pork tenderloin is fabulous and I make it often in the summer, but I’ve always grilled the tenderloin whole; I never thought to slice it and skewer it until now. It cooked in no time (although I did marinate it for a bit) and turned out great! The scallions were a lovely flavor complement and a nice way to separate the pork slices.

Ingredients

1lemon

2clovesof garlicminced

2Tbsp.Extra virgin olive oil

½tsp.Salt

½tsp.Ground black pepper

11 pound pork tenderloin

5scallionscut into 1-2 inch pieces

Instructions

Preheat the grill to medium-high heat.

Zest the lemon into a medium bowl and squeeze in the juice (it should yield approximately 3 Tbsp of juice). Add the garlic, oil, salt and pepper. Mix to combine.

Thinly slice the pork tenderloin on a diagonal and add the pork and the scallions to the marinade. Allow to marinate for 15-30 minutes.

Thread the pork and scallions onto skewers and grill until just cooked through, approximately 2-3 minutes per side.